Thank you Alan Charlton

[nigels]

Watched you filleting videos they are very good. Always wondered how you filleted a flatty.

 

[Charlton]

cheers nigels, much appreciated

 

[alan]

Totally agree Nigel,both very good videos Alan
http://www.nesa.co.uk/Articles/filleting_flatfish_video.html

 

[gazzawill]

nice vids alan learnt a few tips ty verry much

 

[T.C.]

Excellent stuff, Alan

About 3 / 4 years ago, I was fishing down at Marsden one night (not far along the beach from "The Grotto"). Young (mid 20's I guess - so that IS young to me...lol) lad comes out of the pub, down the steps and along the beach towards us.
He was Norwegian and was only in Shields for a couple of days. He said that he fished regularly at home and wondered what could be caught from the shore here. When I got to Flounder, Dab, Plaice.......his eyes lit up......."Flounder is my favourite of all fish to eat", he said. I replied that, aye - I liked the taste, but they were far to fiddly to fillet. "Fillet"??? he asked - "Don't fillet them, just gut them - remove the head, tail and fins and cook / eat them on the bone."

Ever since then.....that's what I've done and they're not fiddly at all to eat - the meat just comes away from the bones.

Mind you - having watched your videos, I'll probably have another go at filletting them, again.
My main problem is...................catching them first......lol

 

[SIXFOOTSTEVE]

I have to agree there Tony I've always done the same ,gutted and top and tail then cooked ,no problem ,I'd never even thought of filleting, I will now though .

 

[Charlton]

if you read the spiel at the beggining you will see i would not normally fillet a flatfish under 2-8-0 to 3lb, just gut and in the pan whole. Depends on how sqeamish you or your guests are, they might not like eyes looking at themm when they are eating.

 

[alan]

I've always cooked them whole either in the pan or grill,not much point filleting smaller ones but like Nigel I was'nt sure anyway